Chef China

Went to Chef China 2 weeks ago and ordered the Pickled Chinese Sauerkraut Fish, Sweet and Sour Pork, Fried Shredded Poratoes, Several Skewers such as Chicken, Beef, Sausage, Oyster Mushroom, Squid, Tin Foiled Enoki Mushrooms and Lala, and some drinks (Total ~$163 for 4 pax)!😇

Overall ratings 8/10! Food is good, not too pricey😁 Highly recommend the Pickled Fish, Chicken Skewers and Tin Foiled Enoki Mushrooms😍 Would visit again to try other dishes too!

the rice cakes were sooo soft and chewy! loved how it contrasted w the slightly crunchy brown sugar coating 🤤 the best i’ve had in sg so far

they had a huge variety of skewers! we tried the mutton kebab ($2.60), beef skewers ($2.40), roast pork skewers ($2.00), grilled sauteed mushrooms ($3.00), and grilled shitake mushrooms ($3.00). they put your skewers on top of your own mini stone grill to keep them warm which i thought was rly nice. i loved the mutton kebabs and pork skewers the most! they were seasoned rly well and the meat was so tender. the mushroom skewers (not pictured) tasted weird though, they were kinda sweet which didn’t go well w the mushroom flavour at all. would give their mushrooms a miss but the meat skewers are definitely worth a try

i love this kind of tofu! it was perfectly fried on the outside and soft on the inside

we chose their signature vine petter pot base and their original soup base. i rly enjoyed both soup bases! the signature base was spicy (but not overwhelming, still v drinkable) and comforting, quite similar to a mala tang. the original one tasted like a collagen broth and was vvv rich and flavourful. unfortunately when we asked for a refill of soup they poured the signature soup refill into our original soup pot so the taste of the original soup was ruined :( rly wish we could have had more sighz. that aside, the fish was vv soft and delicious, and i liked that they gave thick slices of fish so that it wouldn’t get lost in the soup. A+ for presentation too the pot was in the shape of a heart and they put some dry ice below the fish platter so that it would be all smoky!

And now for the pièce de résistance of any meal at @chefchina.sg, the Grilled Fish. For thirty two dollars and eighty cents before additional taxes, you get a whole grilled fish in one of four different broth bases. We chose the Pickled Vegetable broth base, and we couldn’t have been more pleased with our selection.

A whole fish of indeterminate species is grilled till cooked through before being laid to rest in the pan. Peanuts as well as slices of cabbage, onions and tomatoes join a heaping helping of both green & red Sichuan peppers as the accoutrements of the fish. To seal the deal, everything is then bathed in pickled vegetable broth before being sent to your table, and that’s where the show gets lit. Literally. As the fire burns beneath the fish and gets the broth gently bubbling, dig in to that gargantuan grilled fish.

The fish on my dish has clearly been well fed, as there was an astonishing amount of flesh on the bones. As with all whole fish, there are some bones to pick, but the abundance of fresh, firm white fish flesh vastly exceeded the annoyance of picking out fish bones. The piquant pickled veg broth, however, is what really makes the Grilled Fish go down swimmingly well.

It’s tantalisingly tangy, with a decent sourness that helps to open up your palate and get your salivary glands going without forcing you to scrunch up your face. Complementing that sourness is a superb saltiness from the pickled vegetables that have imparted their qualities to the broth during boiling. That savouriness is sufficient to flavour the broth as well as the fish, and it flavours everything it comes into contact with flawlessly.

Once again, thank you for inviting us to sample your cuisine, @chefchina.sg!